Wednesday, September 5, 2012

Mushroom salad with mayonnnaise

This is a recipe that I have learnt from my grandmother. She makes mushroom
salad with mayonnaise, along with a lots of other things every time the whole family
gets together. I can’t get enough of it, so I wanted to make it on my own. It
makes a quick, simple and very satisfying dinner.

Ingredients:

0.5 kilo (1 pound)
of Chamignon mushrooms

1 big onion

1 tablespoon of thyme

1 tablespoon of oregano

a handful of flat leaf parsley leaves

salt

1 egg yolk

0.5 cup of sour cream

1 tablespoon of mustard

sunflower oil

Insructions:

Heat up some oil in a pan, chop the onion and cook it in the oil until it turns
glassy and soft. Meanwhile, chop the mushrooms. Discard the mushroom stems, if
they are old. Add the mushrooms in the pan, and cook them, turning
occassionally for about 10 minutes. They should turn brownish, and
significantly reduced in volume. During cooking, season with salt, thyme, chopped parsley leaves and oregano. When ready, set aside. At this point, it looks like this:

To make the mayonnaise, put one egg yolk in a bowl, and gradually mix in
about 100 ml (~3.5 fl.oz) of sunflower oil using a hand mixer. It is very
important to add only a little amount at a time, especially at the beginning,
otherwise you won’t be able to make it homogenous. Add the sour cream to the
mayo, and add more taste to it with a tablespoon of mustard.

Combine the mayonnaise with the mushrooms, and let it cool in the fridge
for about an hour before serving. Serve with toast and lots of tomatoes.

Thanks! I actually thought before posting this that maybe the whole world eats mushroom salad the very same way, and it turns out they don't. It is nice to share these things with each other, I love reading food blogs.